Velvety Beef Stroganoff
This is a combination of both my husband's and my mother's excellent recipes, and has a wonderful sauce for oodles of noodles or cooked rice. The secret of the "velvety beef" is in the preparation of the meat! :) The texture is quite a bit different from what you might be used to, so you might want to try it both ways. In any case, the stroganoff is delicious either with or without the special meat preparation. Enjoy!
- Ready In:
- 1 1⁄2 lbs beef, sliced thinly
- 2 tablespoons baking soda
- 1⁄4 cup room temperature water
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 large onion, chopped
- 2 -3 garlic cloves, crushed (more if you like garlic)
- 1⁄2 lb mushroom, sliced thin (Julie prefers crimini, baby portabellos! (or more)
- 2 tablespoons flour
- 1 cup hot water
- 2 teaspoons beef bouillon powder or 2 teaspoons beef bouillon cubes
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- 1 cup white wine
- 1⁄2 teaspoon good quality paprika
- 1⁄4 teaspoon white pepper
- 1 1⁄2 cups sour cream
- cooked noodles or cooked rice, for serving
- Slice beef very thinly across the grain and place in ceramic or glass bowl.
- Mix together the baking soda and 1/4 cup water, then pour it over the beef. Stir well and let sit for 15 minutes.
- Meanwhile, melt butter into oil and sauté onions on low heat for about 10 minutes until golden. Add garlic and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
- Remove the sliced beef from the bowl and rinse it well under running cold water in a colander; let drain.
- Add well-drained beef to the cooked mushroom mixture and sauté another 10 minutes. Please note that when you add the beef it will make the sauce foam - this is to be expected and will subside somewhat.
- Sprinkle flour in and stir until everything is coated.
- Dissolve the granulated bouillon (or two cubes) in the 1 cup hot water, and add this plus the Worcestershire, bay leaf, wine, paprika, and white pepper to the meat mixture.
- Simmer for 5 to 10 minutes, tasting it periodically until any "floury" taste is gone.
- When you are close to serving, take it off the heat and add the sour cream, careful not to curdle, and stir well. Remove the bay leaf.
- Serve with cooked noodles or rice (or for those eating lowcarb, lots of sautéed mushrooms).
- The stroganoff can also be made with venison for a tasty variation! Various cuts of beef can be used - use whatever you have, but make sure to slice it thinly across the grain - steaks, roast, tenderloin (I usually end up with approximately 1-inch strips that are about 3 or 4 inches long).
- The "secret" in this recipe that makes it so special is treatment of the meat with the baking soda. It ensures a wonderfully tender and velvety beef (you can use the same process with your Mongolian Beef recipe to get the same texture that the restaurants achieve).
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This was hands down the worst meal ever. The meat tasted so strange (sirloin), I rinsed it thoroughly. Couldn’t even taste the sour cream at all. Was watery. I scowl when I read bad reviews because I think they’re unbecoming, but rest assured you’d be better off...cooking down your onion, garlic, and mushrooms, quick sear your sirloin in cast iron skillet, adding a packet of stroganoff mix, a bit of white wine, and double the amount of sour cream that’s suggested on packet. Salt and pepper to taste. I never cook with packets or canned soup, but with stroganoff it is really good. I was horribly disappointed.Reply
Delicious! I used a full bodied red wine instead of white but the flavors where distinct and wonderful. Great recipe. Will make this again!<br/>And I made this Gluten Free by using King Arthur Gluten Free Flour and Gluten Free Worcesterchire sauce in the same amounts and heaped on a pile of gluten free noddles.Reply
This was good, but not great. Meat was very tender but I thought it had a strange taste left on it. I did rinse well but something was off. My son, who eats anything, told me he just wasn't feeling it..LOL. Hubby loved it...I am middle of the road. While my sauce tasted great, it seperated and I am not sure why, never had that problem before. Will make again for the sauce, just not using the baking soda method for the meat. Thanks!Reply
I can't believe I haven't reviewed this. This is our favorite stroganoff. My six year old loves this! I usually make it with ground beef and skip the baking soda step. I would have to agree with Dizwendy that when we used the sliced beef soaked in baking soda and water, it had a soggy texture we didn't like. If I used sliced beef again, I'd probably just use a tender cut and forget about the baking soda. The sauce is delicious and it's good served with the leftover bottle of wine used in cooking.Reply
I think this must be one of those love it or hate it recipes. I thought it sounded like a strange technique to achieve tender beef, but decided to give it a try since there were so many wonderful reviews. Unfortunately, my family hated it. The beef was very tender, but had a nasty texture. My 11 year old said it was too "mushy" and that's the best way I can think of to describe it. It didn't have the texture of beef at all and just wasn't pleasant to bite into. We also did not care for the baking soda flavor left in the beef. Even though I rinsed and rinsed and rinsed, you could still taste it. From a family that will eat basically anything that doesn't eat us first, we ended up throwing this out. :(Reply